This eggnog recipe comes from the Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories. It’s a favorite book in our house, with recipes for everything you’ve read about in Laura’s books. There’s Fried Apples-n-Onions, Johnnycake, and so much more!
I first made this recipe with my Little House Cooking class in our homeschool co-op, and it was a such a huge hit that we’ve made it a favorite at home, too. It’s very easy, and would be a great addition to your Thanksgiving and Christmas gatherings. This recipe makes about 1/2 gallon.
6 eggs, separated
1/2 cup sugar
1 quart milk
2 cups heavy cream
1/2 tsp nutmeg
Beat the egg yolks and sugar until thoroughly blended. Slowly beat in the milk, then add the cream. Refrigerate this mixture while you beat the egg whites until they form soft peaks. Pour cold egg mixture into bowl and scrape egg whites onto the surface, blending some in gently. Sprinkle nutmeg on top. (We found that when it is stored in the fridge for a few hours, it tastes even better!)
Hi! I’m Nicki! Welcome to my blog! A little about me? I’m a 9th generation Texan living on a nine-acre homestead in North Texas with my husband and five children. I write about homeschooling, history, freedom, my faith, homesteading, reading, and quilting. If you want faith-based encouragement, be sure to follow me on Instagram, Facebook, Twitter, Pinterest, and subscribe to my blog!
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